LEE, HO WOOKR,이호우,OH, JI YOUNGKR,오지영,KANG, DAE IKKR,강대익
申请号：
KR1020130148027
公开号：
KR1020150062896A
申请日:
2013.11.29
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method of preparing fish sauce having fine savor in a short period of time and fish sauce prepared thereby. The method of preparing a fish sauce according to the present invention can significantly reduce the conventional long-term fermentation and aging period of one to three years or longer, and can suppress the fishy smell unique to fish and improve the flavor and quality since the content of nutritive components and taste are improved due to a combination of different species. Therefore, the method has high competitiveness in the fish sauce manufacturing industry and thus can be used widely. The method of preparing fish sauce may comprise the steps of: (a) adding and mixing salt to raw fish and uniformizing the mixture (b) adding and mixing fermented soybean to the uniformized mixture in step (a) and (c) putting the mixture prepared in step (b) into a fermenting container and fermenting and aging the mixture in an air conditioner system under constant temperatures for 15 days to 5 months.COPYRIGHT KIPO 2015본 발명은 단기간에 고풍미의 액젓을 제조하는 방법 및 상기 방법에 의하여 제조된 액젓에 관한 것이다. 본 발명의 액젓 제조방법은 종래의 1~3년 이상의 장기간에 걸친 발효 숙성기간을 획기적으로 단축할 수 있으며, 이종(異種)결합으로 인한 영양성분의 함량 및 맛이 개선되어 생선 특유의 비린내를 잡아주고 관능미와 품질을 향상시키는 바 액젓 제조업계에서 높은 경쟁력을 가져 널리 사용될 수 있다.
